Healthy & Delicious with Down to Earth: Pumpkin Stew

We’re cooking up some good ‘ole comfort food in today’s ‘Healthy and Delicious’ with Down to Earth.

Mama T shows us how to make hearty Pumpkin Stew. Perfect for fall!

Hearty Roasted Red Pepper Pumpkin Stew


  • 3 cups kabocha pumpkin, or other sweet squash, skinned and chopped into 1-inch pieces
  • 1 medium white potato, chopped
  • ½ cup- 1 cup shallots (or onions, or mixture), sliced thinly
  • 4 cloves garlic, chopped
  • 2 medium red peppers, diced
  • 2 Tablespoons olive oil
  • pinch salt, pepper, and nutmeg
  • 1 tablespoons agave nectar (or honey)
  • handful of fresh sage leaves (about 1/4 cup chopped), or 1 tsp dry rubbed sage
  • 3 cups veggie broth or water
  • 1/4 cup + almond milk (or other non-dairy milk)


  1. Skin and chop the pumpkin and the potato.
  2. Add to a big pot with enough water to cover and boil for about 15-20 minutes, until fork-soft. Drain in colander when finished and place back in pot.
  3. Use potato masher to make pumpkin and potatoes together.
  4. While the pumpkin/potatoes are cooking, slice the shallots/onions, garlic, and red peppers and place in a big bowl.
  5. Add the olive oil, salt, peppers, and agave and toss until veggies are well coated.
  6. Bake at 400 for 20 minutes, then remove from oven and toss gently.
  7. Add the fresh sage and bake for another 5-10 minutes, or until the red peppers begin to blacken.
  8. Add 2 cups broth to pumpkin and potatoes. When the pepper and onions are finished, add to the pot.
  9. Add the almond milk and simmer for 10 minutes. Add more salt and pepper to taste; add more almond milk or broth to thin soup if you like.

Hearty Pumpkin Stew recipe-

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